Red Wine-Braised Beef Shanks with Mushrooms and Basil-Mashed Potatoes (Emeril Lagasse) Recipe

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Red Wine-Braised Beef Shanks with Mushrooms and Basil-Mashed Potatoes (Emeril Lagasse)
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Ingredients:

Directions:

  1. In a large Dutch oven, heat vegetable oil over high heat until very hot.
  2. Season shanks on both sides with the Essence, transfer to Dutch oven and cook until browned on both sides, about 3 to 4 minutes per side. Transfer shanks to a plate and set aside. Add onion, celery, carrots and mushrooms to the Dutch oven and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 7 minutes.
  3. Add garlic, bay leaves, thyme, and rosemary and cook for 2 minutes. Add red wine and stir well with a wooden spoon, scraping bottom of pan to loosen any bits. Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper, salt, and black pepper and stir well to combine.
  4. Return shanks to the Dutch oven and bring sauce to a boil. Cover Dutch oven, lower heat to a simmer and cook for 5 hours, stirring occasionally, or until shanks are tender. Taste the sauce and adjust seasoning if necessary. Serve immediately, with sauce ladled over Basil-Mashed Potatoes. Serve with Sauteed Fennel and Leeks.
  5. Essence (Emeril's Creole Seasoning):
  6. Combine all ingredients thoroughly and store in an airtight jar or container.
  7. Yield: about 2/3 cup
  8. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  9. Basil-mashed Potatoes:
  10. In a saucepan combine potatoes with enough water to cover by 1 inch and add 1 1/2 teaspoons salt. Bring to a boil, reduce heat to a simmer, and cook until potatoes are fork-tender, about 15 to 20 minutes.
  11. Drain potatoes in a colander. Add butter and milk to the saucepan and heat until butter is melted. Return potatoes to the saucepan, add sour cream, and mash with a potato masher until desired smoothness is achieved. Season with more salt (if necessary) and black pepper. Stir in chopped basil and serve immediately.
  12. Yield: 4 servings
  13. Sauteed Fennel and Leeks:
  14. Heat a medium sized saute pan over medium high heat. Add olive oil. Add fennel and saute for 3 minutes, until translucent. Add leeks and season with salt and pepper. Saute until fennel and leeks are tender, another 4 minutes. Add lemon zest and butter and toss. Adjust seasoning and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 867.06 Kcal (3630 kJ)
Calories from fat 333.01 Kcal
% Daily Value*
Total Fat 37g 57%
Cholesterol 52.26mg 17%
Sodium 5617.98mg 234%
Potassium 1671.48mg 36%
Total Carbs 95.92g 32%
Sugars 13.72g 55%
Dietary Fiber 15.63g 63%
Protein 17.91g 36%
Vitamin C 31.7mg 53%
Vitamin A 0.6mg 22%
Iron 5.2mg 29%
Calcium 371.6mg 37%
Amount Per 100 g
Calories 89.34 Kcal (374 kJ)
Calories from fat 34.31 Kcal
% Daily Value*
Total Fat 3.81g 57%
Cholesterol 5.38mg 17%
Sodium 578.84mg 234%
Potassium 172.22mg 36%
Total Carbs 9.88g 32%
Sugars 1.41g 55%
Dietary Fiber 1.61g 63%
Protein 1.84g 36%
Vitamin C 3.3mg 53%
Vitamin A 0.1mg 22%
Iron 0.5mg 29%
Calcium 38.3mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.6
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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